Sautéed Green Vegetables in pan
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot.
This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
75 K 4.0/5 (26 reviews)
40 min.
Easy
12 people
9 IngredientsLast modified on: December 2nd 2015
For 12 people, you will need:
- 1
1 litre 200 ml Brussels sprouts - 2
1 litre 200 ml broccoli - 3
1 litre 200 ml green cabbage - 4
1 litre 200 ml romanesco - 5
4500 ml vegetable stock - 6
90 mls shallot - 7
154.8 mls butter - 8
salt - 9
pepper
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Times for this recipe
Preparation: 35 min.
Cooking: 4 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Peel and cut up all the vegetables: broccoli, romanesco, cabbage and Brussels sprouts, but keep them separate.
Bring 4500 ml vegetable stock to the boil and cook the Brussels sprouts until just tender.
Cook the other vegetables like this in turn.
Bring 4500 ml vegetable stock to the boil and cook the Brussels sprouts until just tender.
Cook the other vegetables like this in turn.
Stage 2
After draining, you can mix the vegetables together.
Stage 4 - 2 min.
Melt 154.8 mls butter in a large pan on medium heat, then add the chopped shallot, salt and pepper.
Leave to cook without colouring for 1 or 2 minutes.
Leave to cook without colouring for 1 or 2 minutes.
Stage 5 - 2 min.
Tip in the vegetables, mix well and leave to cook for 2 or 3 minutes just to heat through. Heat the serving plates.
Stage 6
These vegetables are delicious on their own, or you can serve them as a side-dish with meat, for example.
Remarks
Just before serving, why not grate a little Parmesan over the top?
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 380 RDI=40 % | 130 RDI=20 % | 4,180 RDI=210 % | 17,500 RDI: 210 % |
| Per 100 g | 7 RDI=3 % | 7 RDI=1 % | 2 RDI=0 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 10 RDI=2 % | 350 RDI=20 % | 1,460 RDI: 20 % |
How much will it cost?
- For 12 people : 20.15 €
- Per person : 1.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Stuffed cabbage leaves, Late Winter Soup with Fresh Spinach, Melt-in-the mouth meat and vegetables in a sealed casserole, Pork medallions with "full" turnips, ... See them all 19
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Pork chops with a duo of brassicas, Quartet of brassicas with cream , How to prepare romanesco, Veal Chop With Assortment of Vegetables, ... See them all 4
Brussels sprouts
Like these other recipes: Winter vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Pork chops with a duo of brassicas, Country vegetable soup, Brussels-Bombay salad, ... See them all 17
Broccoli
Like these other recipes: Veal Chop With Assortment of Vegetables, How to prepare broccoli, Quartet of brassicas with cream , Light Broccoli Soup, Leek and broccoli "à la flamande", ... See them all 11
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